Print Options:

Easy Pesto Potato Salad

If you’re looking for a vibrant, delicious, and healthier alternative to your traditional potato salad, look no further than my Pesto Potato Salad. it is perfect for any sort of gathering and goes with practically everything. I swear you can put pesto on practically anything and it's good haha. It’s a simple dish that’s packed with nutrients & flavor. This recipe is one of those recipes that is seems too simple but it's absolutely delicious!

Be sure to make this dish with my homemade pesto! My homemade pesto is made with clean wholesome ingredients and can be made in just a few minutes in the food processor. Most jarred pesto from the grocery store unfortunately is full of inflammatory oils and all sorts of nonsense ingredients.

The macros below are per 1/4 pound of potatoes.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

  • 2.5 lbs. baby yellow potatoes (cut into quarters)
  • 1/4 cup olive oil (organic, extra virgin)
  • Zest of 1 large lemon
  • Juice of 1/2 a large lemon
  • 3 tbsp. organic mayo (I use Primal Kitchen as a healthy option)
  • 1 tsp. salt (or to taste)
  • 1/2 tsp. pepper (or to taste)
  • 1 cup organic pesto (try my homemade pesto! If you make my homemade pesto, omit the parmesan if you are dairy free)
pesto potato salad
(adsbygoogle = window.adsbygoogle || []).push({});

How To Make It

  1. Bring a large pot of water to a boil. Add in the potatoes and boil for 20 to 25 minutes, or until the potatoes can be pierced with a fork easily.
  2. Drain the potatoes and run cool water over the potatoes.
  3. In a large, combine the cooked potatoes, olive oil, lemon juice, lemon zest, mayo, salt, pepper, and pesto. Toss until the potatoes are fully coated and everything is mixed thoroughly.
  4. Chill the potato salad for at least one hour before serving.
pesto potato salad
(adsbygoogle = window.adsbygoogle || []).push({});

Cooking Tip!!

Be sure to check your potatoes every now and then to prevent them from overcooking. You want to be able to pierce them with a fork, but not be overcooked to where they fall apart and start mashing.

(adsbygoogle = window.adsbygoogle || []).push({});

Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!

How To Store

You can store leftovers in an airtight container in the fridge for up to 5 days.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

(adsbygoogle = window.adsbygoogle || []).push({});

This Healthy Pesto Potato Salad checks all the boxes: it’s easy to make, packed with flavor, and full of fresh, nutrient-rich ingredients. The pesto dressing adds a vibrant, herby twist. It’s a great way to enjoy a healthier version of a classic comfort food, and it’s sure to become a staple in your meal rotation.

Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 10
Calories 254
Dietary Gluten Free, Pescatarian, Soy Free, Vegetarian
Description

If you’re looking for a vibrant, delicious, and healthier alternative to your traditional potato salad, look no further than my Pesto Potato Salad. It is perfect for any sort of gathering and goes with practically everything. I swear you can put pesto on practically anything and it's good haha. It’s a simple dish that’s packed with nutrients & flavor. This recipe is one of those recipes that is seems too simple but it's absolutely delicious!

Ingredients
  • 2 1/2 lbs. baby yellow potatoes (cut into quarters)
  • 1/4 cup olive oil (organic, extra virgin)
  • 1 lemon (zest of one large lemon)
  • 1/2 lemon (juice of 1/2 a large lemon)
  • 3 tbsp. mayonnaise (organic; I use Primal Kitchen as a healthy option)
  • 1 tsp. salt (or to taste)
  • 1/2 tsp. pepper (or to taste)
  • 1 cup pesto (organic; try my homemade pesto!)
Instructions
  1. Bring a large pot of water to a boil. Add in the potatoes and boil for 20 to 25 minutes, or until the potatoes can be pierced with a fork easily.
  2. Drain the potatoes and run cool water over the potatoes.
  3. In a large, combine the cooked potatoes, olive oil, lemon juice, lemon zest, mayo, salt, pepper, and pesto. Toss until the potatoes are fully coated and everything is mixed thoroughly.
  4. Chill the potato salad for at least one hour before serving.
Nutrition Facts

Servings 10

Amount Per Serving
Calories 254kcal
% Daily Value *
Total Fat 19g30%
Saturated Fat 2.8g14%
Cholesterol 7.8mg3%
Sodium 373.9mg16%
Total Carbohydrate 19.3g7%
Dietary Fiber 0.1g1%
Sugars 1.3g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: pesto, potatoes, side dish
Read it online: https://cookingkatielady.com/recipe/easy-pesto-potato-salad/